Roasted Eggplant and Peppers
Sarah Stephens Smith
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- eggplant, peeled, halved, and sliced
- red bell peppers, cut in thick strips
- green bell pepper, cut in thick strips
- onion, cliced
- 3/4 c
- extra-virgin olive oil
- fresh basil
1Preheat the oven to 350*. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil.
2Bake in the oven for 20 minutes, basting regularly.
3Arrange the vegetables on a serving dish and garnish with fresh basil, if using.